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This test consists of 15 multiple choice questions and 5 short answer questions.

Multiple Choice Questions

1. What does the author say is the most common shellfish?
(a) Prawns.
(b) Crabs.
(c) Lobsters.
(d) Oysters.

2. What drug do farmers use on animalw to create the hormones needed for leaner meat?
(a) Steroids.
(b) Antibiotics.
(c) Caffeine.
(d) Morphine.

3. What is egg made from?
(a) A foetus.
(b) Sugar and salt.
(c) A living germ cell.
(d) Bacteria.

4. What kind of food does the second chapter examine?
(a) Eggs.
(b) Greens.
(c) Chocolate.
(d) Meat.

5. What should one do to a fish before drying it?
(a) Par boil it.
(b) Coat it in butter.
(c) Cook it.
(d) Salt it.

6. What acidifies the milk to create the flavor of such cheeses as cheddar?
(a) Lactic acid bacteria.
(b) Jorgan acid bacteria.
(c) Alkaline bacteria.
(d) Lava acid bacteria.

7. What does pickling kill in products?
(a) Vitamins.
(b) Microbes.
(c) Nutrients.
(d) Bacteria.

8. What kind of meat does the author suggest people should grill?
(a) Thin meat.
(b) Thick meat.
(c) Fatty meat.
(d) Lean meat.

9. What cooking method often results in tender cooked meat?
(a) Frying.
(b) Spit roasting.
(c) Grilling.
(d) Barbecuing.

10. What does the lactic acid in cheese convert sugar to?
(a) Acid.
(b) Salt.
(c) Crystals.
(d) Mold.

11. What does the author say is the quickest way to cook meat?
(a) Frying.
(b) Oven cooking.
(c) Grilling.
(d) Spit roasting.

12. Which of the following is a current method of preserving meat?
(a) Salting.
(b) Drying.
(c) Taping.
(d) Canning.

13. What dangerous bacteria can the antibiotics create?
(a) BSE.
(b) Goading.
(c) Salmonella.
(d) Corina.

14. Which of the following is classed as a custard?
(a) Grits.
(b) A pizza.
(c) A quiche.
(d) A cottage pie.

15. Which of the following is a fermented dairy product?
(a) Single cream.
(b) Milk.
(c) Buttermilk.
(d) Cheese.

Short Answer Questions

1. What is margarine made from?

2. What does vitamin C aid in?

3. What kind of food does Chapter Five examine?

4. What sense does vitamin A help with?

5. What is the most frequently used of the unfermented dairy products?

(see the answer keys)

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